Thursday, March 28, 2013
* Tip: Use WHOLE milk, or, as I did, part cream, part 2 % milk. They need the fat.
2 cups whole milk
1/2 cup sugar
1 Tablespoon sugar
1/3 cup butter
2 teaspoons salt
2 packages or 4 1/2 teaspoons active dry yeast
2/3 cup warm water
8 -9 cups flour (I use 8- even a little less)
3 beaten eggs
Combine the milk, 1/2 cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until the butter is melted. Remove from the heat and let it cool to lukewarm.
While the mixture cools, dissolve the yeast in in the 2/3 cup warm water with the 1 Tablespoon sugar. Mix well until the yeast is soft. let it stand for about 10 minutes. The yeast should be bubbling up. If it isn't, start over.
In a large bowl, combine the milk mixture with 3 cups of the flour. Beat on low speed for about 30 seconds, scraping the bowl. Add the yeast and beat on high for 3 minutes. Add the beaten eggs and continue to beat.
Stir in the remaining flour cup by cup. The amount of flour varies, so don't add too much. I used about 8 cups total. The dough will be very soft. It should come away from the sides of the bowl, but still sticky to the touch. Don't add too much flour. Place the bowl in a warm place. If you're using a bosch mixer, just put the plastic top on and let the dough rise for about an hour.
Punch the dough down ( or let the Bosch do it.) LIGHTLY flour your work surface (a Sil pat mat works great. Mine has circle markings on it which is so nice to guide me in my circle size.) Don't use much flour.
Form an oblong roll and, with a pizza cutter or thread, cut the dough in half.
Put half of the dough on your work surface and roll out a12" circle. With your hands, put some softened butter all over the circle. You don't need a lot, maybe 2 Tablespoons. Cut the circle in half, then cut that in half- making 1/4ths. Now cut each of the 1/4ths into 1/3rd, making twelve triangles. Roll each triangle from the outside in.
Put the rolls point down on a baking sheet (lined with a silicone mat if you have one.)
Repeat with the other 1/2 dough.
Cover with a clean cloth and let rise in a warm place for about 30 minutes.
Preheat the oven to 375. Bake for 15-18 minutes until golden brown. Rub a stick of butter over the tops of the rolls when you first take them out of the oven. Serve warm. Yummy.
You can freeze the rolls on a cookie sheet after you form them and before they rise. As soon as they're frozen, put them in a gallon ziploc bag. Then, when you want to use them, put them on a cookie sheet and let them thaw, then rise. Bake as above.